Formation of Glycidyl Esters During The Deodorization of Vegetable Oils
Glycidyl esters are foodborne contaminants formed during the production of fats and oils, especially during the deodorization of palm oil. The hydrolyzed free form of glycidol has been categorized as probably carcinogenic to humans by the World Health Organization’s International Agency for Research...
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| Format: | Article |
| Language: | English |
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University of Pannonia
2018-12-01
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| Series: | Hungarian Journal of Industry and Chemistry |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/hjic.2018.46.issue-2/hjic-2018-0021/hjic-2018-0021.xml?format=INT |
| _version_ | 1818246787538878464 |
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| author | Bognár Erzsébet Hellner Gabriella Radnóti Andrea Somogyi László Kemény Zsolt |
| author_facet | Bognár Erzsébet Hellner Gabriella Radnóti Andrea Somogyi László Kemény Zsolt |
| author_sort | Bognár Erzsébet |
| collection | DOAJ |
| description | Glycidyl esters are foodborne contaminants formed during the production of fats and oils, especially during the deodorization of palm oil. The hydrolyzed free form of glycidol has been categorized as probably carcinogenic to humans by the World Health Organization’s International Agency for Research on Cancer. The aim of this research was to study the formation of glycidyl esters during the lab-scale deodorization of the three most widely produced seed oils in the world (sunflower, rapeseed and soybean). The effects of two independent factors – temperature and residence time – were analyzed by a 32 full factorial experimental design and evaluated by response surface methodology. In accordance with findings in the literature, the greatest amount of glycidyl esters was formed in the soybean oil matrix. For all three oils, the effects of both residence time and temperature were significant, while the latter was more so. To reduce the formation of glycidyl esters, milder deodorization is required, which is limited because of the purposes sought by the thermal operation and removal of volatile minor components and contaminants. |
| first_indexed | 2024-12-12T14:54:22Z |
| format | Article |
| id | doaj.art-254674a0e29c468583a9a4fa528e5aea |
| institution | Directory Open Access Journal |
| issn | 0133-0276 2450-5102 |
| language | English |
| last_indexed | 2024-12-12T14:54:22Z |
| publishDate | 2018-12-01 |
| publisher | University of Pannonia |
| record_format | Article |
| series | Hungarian Journal of Industry and Chemistry |
| spelling | doaj.art-254674a0e29c468583a9a4fa528e5aea2022-12-22T00:20:56ZengUniversity of PannoniaHungarian Journal of Industry and Chemistry0133-02762450-51022018-12-01462677110.1515/hjic-2018-0021hjic-2018-0021Formation of Glycidyl Esters During The Deodorization of Vegetable OilsBognár Erzsébet0Hellner Gabriella1Radnóti Andrea2Somogyi László3Kemény Zsolt4Department of Grain and Industrial Plant Processing, Szent István University, Villányi út 29-43, Budapest, 1118, HungaryBEMEA Katalin Kővári R&D Centre, Illatos út 38, Budapest, 1097, HungaryBEMEA Katalin Kővári R&D Centre, Illatos út 38, Budapest, 1097, HungaryDepartment of Grain and Industrial Plant Processing, Szent István University, Villányi út 29-43, Budapest, 1118, HungaryBEMEA Katalin Kővári R&D Centre, Illatos út 38, Budapest, 1097, HungaryGlycidyl esters are foodborne contaminants formed during the production of fats and oils, especially during the deodorization of palm oil. The hydrolyzed free form of glycidol has been categorized as probably carcinogenic to humans by the World Health Organization’s International Agency for Research on Cancer. The aim of this research was to study the formation of glycidyl esters during the lab-scale deodorization of the three most widely produced seed oils in the world (sunflower, rapeseed and soybean). The effects of two independent factors – temperature and residence time – were analyzed by a 32 full factorial experimental design and evaluated by response surface methodology. In accordance with findings in the literature, the greatest amount of glycidyl esters was formed in the soybean oil matrix. For all three oils, the effects of both residence time and temperature were significant, while the latter was more so. To reduce the formation of glycidyl esters, milder deodorization is required, which is limited because of the purposes sought by the thermal operation and removal of volatile minor components and contaminants.http://www.degruyter.com/view/j/hjic.2018.46.issue-2/hjic-2018-0021/hjic-2018-0021.xml?format=INTglycidyl estersdeodorizationseed oils |
| spellingShingle | Bognár Erzsébet Hellner Gabriella Radnóti Andrea Somogyi László Kemény Zsolt Formation of Glycidyl Esters During The Deodorization of Vegetable Oils Hungarian Journal of Industry and Chemistry glycidyl esters deodorization seed oils |
| title | Formation of Glycidyl Esters During The Deodorization of Vegetable Oils |
| title_full | Formation of Glycidyl Esters During The Deodorization of Vegetable Oils |
| title_fullStr | Formation of Glycidyl Esters During The Deodorization of Vegetable Oils |
| title_full_unstemmed | Formation of Glycidyl Esters During The Deodorization of Vegetable Oils |
| title_short | Formation of Glycidyl Esters During The Deodorization of Vegetable Oils |
| title_sort | formation of glycidyl esters during the deodorization of vegetable oils |
| topic | glycidyl esters deodorization seed oils |
| url | http://www.degruyter.com/view/j/hjic.2018.46.issue-2/hjic-2018-0021/hjic-2018-0021.xml?format=INT |
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